ABSTRACT
Aroma is a major characteristic of rice quality that increases the potential value of rice in the international trade (Nayak et al., 2002; Verma and Srivastav, 2016). Over the past half-century, the demand of aromatic rice for special purpose has dramatically increased. The leading aromatic rice in the world trade is Basmati, which produces a distinctive aroma in the field at the time of plant growth; grain development; during harvesting and storage; and during milling, cooking and eating, and it has long grain and slender shape with less chalkiness and medium texture on cooking (Kamath et al., 2008). This variety is produced in the Punjab area along both sides of the Indus River in Pakistan and India. Many countries such as India, Thailand, Vietnam, USA, China, etc., are involved in developing special aromatic rice cultivars (Table 2.1) and earning of millions USD dollars by the annual export in addition to being the main grower and consumer of this aromatic rice (Singh et al., 2000e).
